Thai Peanut Noodle Salad

# Ingredient List:

→ Noodles

01 - 8 oz (225 g) rice noodles or thin spaghetti

→ Vegetables & Herbs

02 - 1 cup (120 g) shredded carrots

03 - 1 cup (120 g) thinly sliced red bell pepper

04 - 1/2 cup (50 g) thinly sliced cucumber

05 - 1/4 cup (15 g) chopped fresh cilantro

06 - 2 scallions, thinly sliced

07 - 1/4 cup (30 g) roasted unsalted peanuts, roughly chopped

→ Peanut Lime Sauce

08 - 1/3 cup (80 g) creamy peanut butter

09 - 2 tbsp soy sauce (use tamari for gluten-free)

10 - 1 tbsp maple syrup or honey

11 - 2 tbsp fresh lime juice (about 1 lime)

12 - 1 tbsp rice vinegar

13 - 2 tsp toasted sesame oil

14 - 2 tsp grated fresh ginger

15 - 1 garlic clove, minced

16 - 2–4 tbsp warm water, as needed to thin

# How to Prepare:

01 - Cook the rice noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.

02 - In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic, and 2 tbsp warm water. Add more water, 1 tbsp at a time, until the sauce is smooth and pourable.

03 - In a large mixing bowl, combine cooled noodles, carrots, bell pepper, cucumber, cilantro, and scallions.

04 - Pour the peanut lime sauce over the noodle mixture and toss until everything is evenly coated.

05 - Transfer to serving bowls and top with chopped peanuts and extra cilantro, if desired. Serve chilled or at room temperature.

# Expert Suggestions:

01 -

Your friends will ask for the secret behind the creamy, crave-worthy dressing.
It's a breeze to throw together, yet looks and tastes like you spent all afternoon on it.

02 -

If the noodles are too warm, the veggies wilt and the sauce goes greasy – patience pays off.
Thinning the dressing a tablespoon at a time stops it from getting too watery, but don’t be afraid to add an extra splash for easy tossing.

03 -